This Maple Brown Butter Walnut Ice Cream is a luxurious, no-churn frozen treat that balances rich, nutty flavors with a touch of natural sweetness.
The star ingredient, brown butter, adds a deep, caramelized aroma, while toasted walnuts contribute satisfying crunch and heart-healthy fats.
Creamy Brown Butter Walnut Ice Cream
Equipment
- 1 × 10-inch skillet
- 1 × Electric mixer
- 1 × Baking sheet
- 1 × 9×5 inch loaf pan
- 2–3 × Mixing bowls
Ingredients
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk, low-fat
- 2 cups chopped walnuts toasted
- 4 tablespoons unsalted butter
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Brown the Butter: In a medium 10-inch skillet over medium-high heat, melt the unsalted butter. Stir occasionally as it foams and turns golden brown with small brown specks. Once fragrant, remove from heat and let it cool completely to room temperature to avoid melting the whipped cream later.
- Toast the Walnuts: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread chopped walnuts in a single layer and bake for 10 minutes, tossing halfway through to ensure even toasting. Let them cool completely before mixing into the ice cream.
- Whip the Cream: Pour heavy whipping cream into a large mixing bowl or the bowl of an electric mixer. Whip on medium-high speed until soft peaks form, then reduce speed slightly and continue until stiff peaks develop. Be careful not to overwhip.
- Mix the Base: In a separate bowl, combine sweetened condensed milk, cooled brown butter, toasted walnuts, maple syrup, vanilla extract, and a pinch of sea salt. Stir gently until everything is fully incorporated.
- Fold Cream and Base: Gently fold the condensed milk mixture into the whipped cream using a spatula. Use slow, sweeping motions to maintain the cream’s airy texture while evenly distributing the walnuts and brown butter.
- Freeze the Ice Cream: Transfer the mixture into a 9×5-inch loaf pan or small metal bowl. Smooth the top, cover with plastic wrap, and freeze for at least 6 hours or overnight until firm.
- Serve: Remove from the freezer and let it sit for 2–3 minutes to soften slightly before scooping. Serve on its own, in cones, or as a topping for desserts. Optional: drizzle with maple syrup or sprinkle extra toasted walnuts for garnish.
Notes
- Use high-quality unsalted butter for browning; it ensures a clean, nutty flavor.
- Toast the walnuts evenly for maximum crunch and aroma—avoid overcrowding the baking sheet.
- Make sure the brown butter is completely cooled before mixing with the whipped cream.
- Folding the whipped cream and condensed milk mixture gently preserves the ice cream’s airy texture.
- For easier scooping, allow ice cream to sit at room temperature for a few minutes before serving.
- Can be made dairy-free by substituting coconut cream for heavy cream and a plant-based condensed milk alternative.
- Store in an airtight container to maintain freshness and prevent ice crystals.
Sweetened with real maple syrup and enriched with cream, this dessert offers a wholesome indulgence that feels decadent yet approachable.
Nutritionally, it’s a source of protein and good fats from both the cream and walnuts, making it more filling than traditional ice creams.
It also provides fiber and essential minerals from the nuts.
The recipe’s no-churn method means minimal effort for maximum payoff, making it perfect for everyday enjoyment, quick dessert prep, or meal planning for gatherings.
Whether you’re treating yourself or entertaining, this ice cream hits the sweet spot between gourmet and easy-to-make.
Must-Have Tools for Perfect Results
10-Inch Skillet
Essential for browning butter evenly. Its wide surface ensures the butter cooks uniformly and develops a nutty aroma, while also being versatile for sautéing, searing, or making sauces.
Electric Mixer
Ideal for whipping heavy cream to stiff peaks effortlessly. Beyond ice cream, it’s perfect for making meringues, frosting, and whipped toppings.
Baking Sheet
Used for toasting walnuts evenly in the oven. A high-quality sheet ensures even heat distribution and is great for roasting vegetables, cookies, or sheet-pan dinners.
Loaf Pan (9×5 inches)
Perfect for freezing the ice cream mixture into a convenient shape for scooping. It also doubles as a tool for breads, meatloafs, and layered desserts.
Mixing Bowls (Various Sizes)
Vital for combining ingredients smoothly without spills. Durable bowls are multipurpose, suitable for mixing, marinating, or storing leftovers.
Chef’s Secrets for Creamy Texture
The key to creating perfectly creamy no-churn ice cream lies in careful attention to temperature and technique.
Browning the butter slowly develops a rich, nutty flavor that elevates the dessert.
Cooling it fully before folding it into whipped cream prevents the mixture from separating.
Similarly, properly whipped cream ensures a light, airy structure, while gentle folding prevents the mixture from deflating.
Toasting walnuts just right brings out their oils and flavor without turning bitter.
Small touches like a pinch of sea salt or pure vanilla extract help round out the taste, balancing sweetness and enhancing the natural richness of the ingredients.
Following these steps ensures every scoop is smooth, creamy, and decadent.
Serving Suggestions for Ultimate Enjoyment
Serve this ice cream on its own in bowls or cones for a simple, elegant treat.
For an elevated presentation, drizzle a little extra maple syrup or sprinkle some additional toasted walnuts on top.
Pair it with warm desserts like apple pie or chocolate brownies for a contrast of hot and cold sensations.
It also works beautifully as a topping for pancakes, waffles, or gluten-free cakes, making it versatile beyond the classic scoop.
For entertaining, consider serving in small glass cups layered with caramel or chocolate sauce and garnished with a few whole walnuts for a visually stunning dessert.
Storage Tips to Keep Ice Cream Fresh
To preserve the creamy texture, transfer ice cream into an airtight container immediately after transferring to a pan.
Store it in the back of the freezer where temperatures are most stable, avoiding the door to prevent melting and refreezing, which can form ice crystals.
Properly stored, this ice cream will maintain its quality for up to two weeks.
When serving after storage, allow it to soften slightly at room temperature for 2–3 minutes to make scooping easier.
Using a warm ice cream scoop or dipping it in hot water briefly can help achieve perfect, smooth scoops.
Frequently Asked Questions
1. Can I make this ice cream dairy-free?
Yes! Substitute heavy cream with full-fat coconut cream and use a plant-based sweetened condensed milk alternative. The result will still be creamy, with a subtle coconut undertone.
2. How do I prevent walnuts from burning?
Spread walnuts evenly on a baking sheet and toss halfway through baking. Keep a close eye in the last few minutes, as nuts can go from golden to burnt quickly.
3. Can I add extra mix-ins?
Absolutely! Chocolate chips, dried fruits, or a swirl of caramel or fudge can be folded in during Step 5 for additional flavor and texture.
4. How long can I store homemade ice cream?
For best texture, consume within 2 weeks. Beyond that, ice crystals may form, affecting the creaminess. Always use an airtight container and freeze promptly after preparation.
5. Can I make this recipe in advance?
Yes, it’s perfect for advance prep. Make the ice cream a day or two ahead of serving. Just allow a few minutes at room temperature before scooping for easy serving.
